Easy Pork Ragu
with Fusilli
This speedy stovetop supper will make any parent feel like a superhero! Build lots of bold but kid-friendly flavours with crushed tomatoes, Italian-style herbs and balsamic in this one-pot wonder!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
170 g
Fusillis
(Contient Blé)
1 pièce(s)
Carotte
56 g
Bébés épinards
370 ml
Tomates broyées
1 cs
Assaisonnement italien
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 pièce(s)
Concentré de bouillon de poulet
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 g
Oignon, haché
Pas inclus dans votre livraison
1 cs
Beurre non salé*
0.13 cc
Sel*
½ cs
Huile*
0.06 cc
Poivre*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then grate carrot.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork, carrots and onions. Cook, breaking up pork into smaller pieces, until no pink remains in pork, 4-5 min.**
- Add Italian Seasoning and garlic salt. Cook, stirring often, until fragrant, 1 min.
- Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
- Add broth concentrate, crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl) to the pan with pork and veggies. Bring to a gentle boil.
- Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 8-10 min.
- Add sauce, spinach, reserved pasta water, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pot with fusilli.
- Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min.
- Divide pork ragu and fusilli between plates.
- Sprinkle remaining Parmesan over top.